Keto Creamy Tuscan Chicken

Ingredients

• 4 6 oz Chicken breasts
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 1/2 cup Sun-dried tomatoes
• 1/2 cup Chicken broth
• 1 cup Heavy cream
• about 142 g Spinach
• 1/4 cup Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the 4 6 oz Chicken breasts with the 1/2 teaspoon Salt, 1/4 teaspoon Black pepper, and 1 teaspoon Italian seasoning. Mix well to coat the chicken evenly.
2. 2Heat the 2 tablespoons Olive oil in a large 30.48 cm skillet over medium-high heat, about 204.4°C (200°C). Once the oil is shimmering, carefully add the seasoned chicken breasts. Cook for 5 to 7 minutes on each side, until the chicken is golden brown and reaches an internal temperature of 74°C. Transfer the cooked chicken to a clean plate and set aside.
3. 3Reduce the heat to medium, about 150°C. Add the 2 cloves Garlic, minced, and the 1/2 cup Sun-dried tomatoes to the same skillet. Cook for 1 minute, stirring constantly, until the garlic is fragrant.
4. 4Pour in the 1/2 cup Chicken broth and bring it to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Stir in the 1 cup Heavy cream and the 1/4 cup Parmesan cheese until the cheese is melted and the sauce is smooth.
5. 5Add the about 142 g Spinach to the skillet. Stir gently until the spinach wilts into the sauce, which should take about 1 to 2 minutes.
6. 6Return the cooked chicken breasts to the skillet. Spoon some of the sauce over the chicken and let it simmer for 2 to 3 minutes, allowing the chicken to heat through and absorb the flavors of the sauce.
7. 7Serve the Keto Creamy Tuscan Chicken immediately.

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